Penne with Vodka Cream Sauce

1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (one 28 ounces, one 14.5 ounces) diced tomatoes
1/4 cup vodka
1 package (12 ounces) whole wheat penne pasta
2 teaspoons prepared pesto
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1 cup whole milk
1/2 cup shredded Parmesan cheese

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes and vodka. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until slightly thickened, stirring occasionally.

Meanwhile, cook penne according to package directions.

Stir the pesto, salt and pepper flakes into tomato mixture. In a small bowl, combine flour and cream until smooth; stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Puree in blender if desired.  Drain penne; serve with sauce.  Sprinkle with cheese.

**Good with sauteed chicken breasts, sliced.